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Composition Lemon Rosemary Roasted Chicken and Potato:
- Make ready for chicken
- Provide 4 - boneless , skinless chicken thighs
- Provide 1/4 cup of extra virgin olive oil
- Get 2 tbsp of fresh lemon juice
- Get 4 clove of crushed garlic
- Require 2 - sprigs fresh rosemary, roughly pulled apart
- Take 2 tbsp capers
- Need 3 of green onions sliced lenghwise
- Need 1 tsp for salt, divided
- Require 1 tbsp of brown mustard
- Require 1 - lemon cut into thick slices
- Take 1 fresh pepper ground to taste
- Get 2 large - russet potatoes cut into 1" cubes
Lemon Rosemary Roasted Chicken and Potato steps:
- Heat oven to 425°F.
- Prepare chicken by salting with half of salt amount and a couple of grinds of fresh pepper.
- Season potatoes in same fashion.
- Add all ingredients into a large bowl and toss to coat well.
- Place in a 3 quart baking dish and cook for 45-60. Until meat is cooked and potatoes are tender.
- SERVING SUGGESTIONS: This would pair great with a great salad and crusty french bread to soak up the sauce.
- Recipe by taylor68too
- NOTE: when adding sliced lemons to your dish remove any seeds. Just push out of slices and then you'll have no worries of the ruining the dish:-)
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